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Carrot, Leek and Olive Stew

 

12

Yield

4

servings

Prep

15

min

Cook

1

hrs

Ready

1

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

3 cups leeks
scrubbed and chopped
1ea Garlic cloves, ground
crushed
*
1 tablespoon olive oil
2 cups carrots
scrubbed and finely diced
1 cup red skinned potatoes
finely diced
*
2 tablespoons tomato paste
1 pinch thyme
dried
*
1 pinch oregano
dried
*
1 x salt and black pepper
to taste
*
2 cups vegetable stock
½ cup olives
ripe, pitted and chopped
*

Directions

Sauté leeks and garlic in oil in a 4-quart stew pot.

When leeks are soft, add all other vegetables and seasonings.

Add broth, cover, and bring to a boil.

Reduce heat and simmer at least 45 minutes.

During last 5 minutes of cooking stir in olives.

Note: thiken with 1 tablspoon whole wheat or rice flour if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 260g (9.2 oz)
Amount per Serving
Calories 10629% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 69mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 14%
Sugars g
Protein 4g
Vitamin A 240% Vitamin C 23%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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